Hot Chocolate Pudding

OK, this is my new favourite recipe! I say that a lot… but really this one tastes so so bad for you (making it so so good) it baffles me how rich and delicious it is! I made these for my Italian grandmother yesterday and they were a big hit! Melbourne is quickly becoming chilly this autumn and if there’s one dessert I LOVE eating while curled up in a blanket near the fireplace, it is chocolate pudding! Or any kind of hot pudding really. Pair it with a hot chocolate or tea and there really is nothing better.

INGREDIENTS

For pudding:

1 cup whole wheat flour

12 dates

½ cup almond milk

2 Tbls coconut oil

2 Tbls rice malt syrup

1/3 cup maple syrup

2 Tsp cocao

1 Tsp vanilla essence

2 eggs (optional)

For sauce:

5 or 6 dates

2 Tbls coconut oil

2 Tbls rice malt syrup

1/3 cup water

METHOD

For pudding:

Spray cupcake pan with baking spray and preheat oven to 180°.

In a pot, melt coconut oil and stir through dates, water, rice malt syrup and 1 teaspoon of cocao. While the dates heat up begin crushing them with a spoon until smooth. Add water if mixture is too thick and then set aside.

In a bowl (or mixer) sift flour and add eggs and milk and mix well.

Add the date sauce made in pot and mix well.

Add remaining ingredients including 1 teaspoon of cocao and stir through. If mixture is very runny add some more wholewheat flour but generally it is meant to be a little runny!

Pour the mixture into cupcake about 2 tablespoons for each and pop in the oven for 25 minutes.

Let cool while you prepare the sauce!

For sauce:

Exact same as the date sauce you made for the cupcakes only with less dates. In a pot, melt coconut oil and stir through dates, water, rice malt syrup and 1 teaspoon of cocao. While the dates heat up begin crushing them with a spoon until smooth. Add water if mixture is too thick and then pour over individual puddings to serve. Enjoy!